The Atlantic blue crab is a member of the Portunidae swimming crab family. Its Latin name, Callinectes sapidus, translates to "savory, beautiful swimmer". Blue crabs are named for the bright blue coloring on their legs and the blue tinges to their mostly brown shells. While the legs of males are solely blue, the legs of females have orange tips. Blue crab meat is white, tender and flaky with a rich, sweet and buttery flavor. The claw meat is a bit nutty and has a natural brown tint.
Harvested in the mid-Atlantic from the Gulf States, including Louisiana, Alabama, Mississippi or Florida - the crabs are steamed then the meat is hand picked.

The Atlantic blue crab is a member of the Portunidae swimming crab family. Its Latin name, Callinectes sapidus, translates to "savory, beautiful swimmer". Blue crabs are named for the bright blue coloring on their legs and the blue tinges to their mostly brown shells. While the legs of males are solely blue, the legs of females have orange tips. Blue crab meat is white, tender and flaky with a rich, sweet and buttery flavor. The claw meat is a bit nutty and has a natural brown tint.
Harvested from the Chesapeake Bay and picked in Deltaville, Virginia - this is a premium product with very little excess water in the cup!

The Atlantic blue crab is a member of the Portunidae swimming crab family. Its Latin name, Callinectes sapidus, translates to "savory, beautiful swimmer". Blue crabs are named for the bright blue coloring on their legs and the blue tinges to their mostly brown shells. While the legs of males are solely blue, the legs of females have orange tips. Blue crab meat is white, tender and flaky with a rich, sweet and buttery flavor. The claw meat is a bit nutty and has a natural brown tint.

The Atlantic blue crab is a member of the Portunidae swimming crab family. Its Latin name, Callinectes sapidus, translates to "savory, beautiful swimmer". Blue crabs are named for the bright blue coloring on their legs and the blue tinges to their mostly brown shells. While the legs of males are solely blue, the legs of females have orange tips. Blue crab meat is white, tender and flaky with a rich, sweet and buttery flavor. The claw meat is a bit nutty and has a natural brown tint.
Locally harvested in the Chesapeake Bay and picked in Deltaville, VA - this is a premier crabmeat. Jumbo lump is the premium of meat shapes - taken from the back of the crab and only sorted if the entire backfin comes in one piece.

The Atlantic blue crab is a member of the Portunidae swimming crab family. Its Latin name, Callinectes sapidus, translates to "savory, beautiful swimmer". In order to grow, crabs must shed their hard shell and regrow a new, larger shell. It is only during this soft shell state that female crabs are able to mate, thus it is easy to target females crabs that are about to molt by baiting traps with male crabs during mating season. The females are attracted to the pheromones emitted by the male crabs and they enter the traps.
24 count (2 dozen) per tray.